Seared Lamb Cutlets on Farro with Mint, Spinach and Baby Roast Vegetables
Photography by Sarah Tuck.
Is there any combination more classic than lamb, mint and peas? The classic Kiwi roast gets a makeover.
Serves: 6
INGREDIENTS
12–18 small French trimmed lamb cutlets
⅓ cup olive oil
3 sprigs rosemary
2 cups farro
1 cup picked mint leaves
12–18 baby carrots, bigger ones halved lengthways
4 small parsnips, peeled and cut to match carrots in size
12 pickling onions, peeled
1 tablespoon runny honey
1 teaspoon cumin seeds
½ cup frozen peas
½ cup roughly chopped parsley
¼ cup mayonnaise
½ cup natural yoghurt
1 small clove garlic
7 cups baby spinach leaves
sea salt and ground pepper
METHOD
Rub the lamb cutlets with two tablespoons of the oil and stack in a dish with the rosemary sprigs. Cover in plastic wrap and leave to sit for an hour. Preheat the oven to 180°C.
Bring a large pot of water to boil. Heat a large, deep frying pan over a medium heat and dry fry the farro for 3 minutes, then add to the boiling water and cook for 15 minutes. Drain, then stir through a teaspoon of olive oil and a good sprinkling of sea salt. Poke in a few of the picked mint leaves to add flavour as it cools.
Put the carrots, parsnips and onions in a large baking dish. Drizzle with the remaining olive oil and honey, sprinkle over the cumin seeds and season well with salt and pepper. Roast for
20–25 minutes until cooked through, turning once during cooking.
Cover the peas with boiling water and leave to sit for a few minutes, then drain well. Add to a small food processor with
the parsley, half the remaining mint leaves, mayonnaise, yoghurt and garlic. Whiz to combine, then thin to desired consistency with 1–2 teaspoons water.
Heat a large frying pan, grill or hot plate and cook the cutlets 2–3 minutes each side until just cooked.
Stir a third of the dressing through the farro. Rest the lamb for 5 minutes while you layer farro, spinach leaves and roast vegetables on to a large serving plate. Add the cutlets, drizzle with the remaining dressing, and sprinkle with remaining mint leaves, sea salt and freshly ground pepper. Serves 6.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!